Are you ready to transform your ordinary coffee break into an extraordinary culinary experience? Imagine a decadent cake that combines the rich, bold flavors of coffee with a luscious caramelized topping that'll make your taste buds dance with joy! This Upside Down Coffee Cake isn't just a dessert - it's a magical journey of flavors that will transport you to a world of pure indulgence. Whether you're a coffee enthusiast or a dessert lover, this recipe promises to be your new obsession that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1 cup brewed coffee
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly with butter or non-stick cooking spray.
- In a medium bowl, prepare the topping by combining brown sugar and melted butter. Mix until well combined and spread evenly across the bottom of the prepared cake pan.
- If using nuts, sprinkle the chopped nuts over the brown sugar mixture to create an even layer.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using an electric mixer.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract.
- In a separate bowl, sift together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the brewed coffee. Mix until just combined, being careful not to overmix.
- Carefully pour the batter over the brown sugar and nut layer in the prepared cake pan, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes.
- Place a large serving plate over the cake pan and carefully invert to release the cake, allowing the caramelized topping to drip down over the cake.
- Let the cake cool completely before serving. Serve at room temperature and enjoy!
Tips
- Room Temperature Matters: Ensure your butter, eggs, and coffee are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Nut Options: While the recipe suggests optional nuts, consider toasted pecans or walnuts for extra depth of flavor.
- Caramelization is Key: Make sure to spread the brown sugar and butter mixture evenly for a perfect caramelized bottom (which becomes the top when inverted).
- Cooling Technique: Allow the cake to cool in the pan for exactly 10 minutes before inverting. This helps the caramel topping release smoothly.
- Serving Suggestion: For an extra indulgence, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 5g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 75mg
